Sunday 28 July
Usually we roast our chicken with root
vegetables, but this time, once we had adorned it with the usual chopped rosemary
and butter under the breast skin, and started it at ca. 400º for 15-20 minutes,
we turned it down to 350º and threw four ears of corn, simply in the husk, on
the lower rack of the oven for 30 minutes.
Two ears came out of husk and silks
with ease, and were immediately consumed with the chicken breasts when they
were ready. This method beats even the
microwave for simplicity, and concentrates the corn flavor far more.
No comments:
Post a Comment